Below is a recipe that we found in an interesting book written by Antonia Polese, a teacher of cookery who has attended prestigious schools both in Italy and abroad and is now specialized in the traditional cuisine of the region Veneto. These are the ingredients: 200 g vialone short-grain rice, 120 g Turri olive […]
In the Sixteenth century, the wayfarers who would reach the harbour of San Vigilio would find a marble plaque at the entrance of the town’s gateway, exhorting them to leave behind the toils and worries of city life, so as to fully appreciate the peacefulness of the place. You may find it hard to understand
Oil, biscuits and San Vigilio Read More »
There is an old saying – and like most sayings it is full of common sense – that can help us prepare what might seem to be a quick and easy dish: a salad. Things however are not always as easy as they seem, hence the following saying, which suggests the correct procedure: “A salad
But how do you dress a salad ? Read More »
This is a traditional dish of our local cuisine, typical of Parona, a hamlet on the north side of Verona, on the shores of the river Adige. The story goes that in the past, when the customs had closed the boatmen who transported goods from Trentino down the river would stop for a rest in
Polenta and ‘Renga’ Read More »
In Veneto, this type of biscuits are known as ‘Zaleti’. They owe their name ‘al color de poenta’ (i.e. the colour of polenta) to the presence of corn meal, a common ingredient in our region. In order to make these biscuits, you need a medium-sized saucepan, a sieve, a grater, a baking tray and a
Zaleti biscuits ‘al color de poenta’ Read More »
To cheer us up in these cold autumn days, here is a traditional recipe of our region, that is both quick and easy to make. This cake, made with extra virgin olive oil, is called “Fogassin” along the shores of lake Garda, whereas in the town of Verona it is more commonly known as “Pisota
Fogassin with extra-virgin olive oil Read More »
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